Welcome back to the land of smoking cheap meats for amazing barbecue! Today we are smoking a sirloin tip roast on a pellet grill and sharing a few tips to make this challenging cut of beef something that you will be proud to serve.
We are going to cover:
- A Great Dry Rub for Beef
- How to Set Up Your Pellet Grill
- Time and Temperature for Smoking
- How to Carve and Slice for Best Results
Before we get into the details though, take a minute to really look at this cut of beef. The Sirloin Tip is composed of three different muscles that are separated by tough cartilage, silverskin and a gelatinous type of fat. The different muscles and associated connective tissues present a challenge that we will deal with AFTER the roast has smoked.
Season the Sirloin Tip Roast with a Great Dry Rub
I have been experimenting with dry rubs for beef recently and I am really liking this simple recipe. It worked great when I made some Pellet Grill Smoked Burgers and it went well with this Sirloin Tip.
Simple Dry Rub for Smoked Beef
- 2 tbls table salt
- 2 tbls black pepper
- 2 tsp chili powder
- 1/2 tsp Accent (MSG)
Season both sides of the beef with plenty of rub and then let it rest at room temperature for at least 30 minutes and up to an hour. You do not need to use a binder like mustard or Worcestershire sauce but it won’t hurt if you do.
Prepare Your Pellet Grill for Smoking
Turn on your pellet grill at set the temperature to 225F. I was cooking on a Z Grills pellet grill but this recipe works fine on a Pit Boss or Traeger.
Place an aluminum foil pan with 2-3 cups of hot water on the lower cooking grate along with a six inch smoke tube filled with smoldering pellets. I was using hickory in both the hopper and smoke tube.
Place the seasoned Sirloin Tip on the elevated cooking grate above the water pan.
Smoke at 225F for Two Hours
How long it will take the Sirloin Tip to smoke will depend upon how big it is as well as how you like your beef cooked.
I was working with a 2.5 pound roast and I wanted it to be Medium Rare (135F) and this took two hours. If you are working with a larger roast or want it to be Medium-Well (145F) then you need to budget for more time.
After the first hour of smoking I like to spritz the roast with a little water every 15 minutes to keep the surface from drying out.
After two hours start checking the internal temperature of the roast with a digital thermometer and pull from the grill when your desired target temperature is reached.
Carve the Smoked Sirloin Tip Before Slicing
Once the Sirloin Tip has been smoked remove it from the grill, tent with foil and allow it to rest for at least 30 minutes or until it is cool enough to handle.
Use a filet/boning knife and separate the roast into its three individual muscles. One the roast is separated take the opportunity to trim off all of the cartilage/goo/silver skin that neither you or your guests want to eat. This is a simple step that will make a MASSIVE difference in your final product.
Here is what the roast should look like after it has been separated and trimmed.
Once the roast has been cleaned up go ahead and thinly slice the three pieces into a massive pile of tender beef.
You can serve a platter of the beef as an entrée, add it to a bun with some steak sauce for a killer steak sandwich or use it as a topping for pasta or a salad.
No matter how you serve this cut you can’t go wrong…I think I might be using the leftovers to make a steak and egg toasted bagel!
Pellet Grill Smoked Sirloin Tip Roast
- Pellet Grill
- 2.5 lbs Sirloin Tip Roast
- Simple Beef Dry Rub
- 2 tbsp Table Salt
- 2 tbsp Black Pepper
- 2 tsp Chili Powder
- 1/2 tsp Accent (MSG)
- Season both sides of the roast with the beef dry rub and allow the meat to rest at room temperature for 30-60 minutes.
- Turn on your pellet grill and set the temperature to 225F.
- Add a water pan and smoke tube to the lower cooking grate.
- Place the Sirloin Tip roast on the upper cooking grate over the water pan.
- Smoke the meat for two hours, spritizing every 15 minutes after the first hour.
- Measure the internal temperature of the meat with a digital thermometer and remove when desired target temperature is reached (135F Medium Rate, 145F Medium Well)
- Sperate the roast into its three different muscles and trim the connective tissue.
- Slice the meat thinly and serve as desired.